VEGAN PROTEIN CHOCOLATE CAKE

Ingredients

Chocolate Cake

• 1 1/3 cups almond milk 
• 1 Tbsp apple cider vinegar
• 1/3 cup plant-based butter
• 1 cup chocolate chopped
• 1 1/2 tsp vanilla extract
• 1 1/2 cups all-purpose flour 
• 1/2 cup Rich Chocolate Clean Lean Protein by Nuzest
• 1/2 cup cocoa powder 
• 1 1/2 cup sugar
• 1 tsp baking soda
• 1 1/2 tsp baking powder
• 1/2 tsp salt

Chocolate Frosting

• 1 cup coconut cream 
• 6 oz vegan dark chocolate, chopped

Method

Chocolate Cake

1. Preheat oven to 350°F. Lightly grease an 8″x11″ baking pan. 
2. Mix together the apple cider vinegar and almond milk, then set aside for about 5 minutes to create plant-based buttermilk.
3. Sift the flour, sugar, cocoa powder, baking soda, baking powder, and salt into a large mixing bowl. Whisk to combine, then set aside.
4. Melt the plant-based butter and 1/2 cup of the chopped chocolate in the microwave.
5. Add the vanilla extract and stir to combine.
6. Pour the plant-based buttermilk and melted chocolate mixture over the flour mixture and stir until just combined. Don't over mix. Fold in the remaining chopped chocolate. 
7. Fill the batter into your prepared baking pan and bake for approx. 30-35 minutes.

Chocolate Frosting (TIP: Make this ahead so it can cool.)

1. In a pot, heat the coconut cream until just boiling. Add chopped chocolate into a heatproof bowl, then pour over the hot coconut cream. Stir with a whisk until the chocolate has melted and it makes a smooth ganache.
2. Place in the fridge for at least 3 hours until well-chilled.
3. When the ganache is completely cold, beat with an electric hand mixer on high speed until whipped, and a fluffy, spreadable frosting forms. 
4. Spread over the whipped chocolate frosting.

VEGAN VANILLA PROTEIN CAKE

Ingredients

• 2 cups flour
• 1/2 cups Smooth Vanilla Clean Lean Protein by Nuzest
• 2 Tbsp cornstarch
• 1 Tbsp baking powder
• 1/2 tsp salt
• 1 1/2 cups sugar
• 3/4 cup avocado oil
• 1 1/2 cups almond milk 
• 2 tsp apple cider
• 1 Tbsp vanilla extract
• 1/2 cup rainbow sprinkles
• Vanilla frosting 
• More sprinkles, for garnish

Method

1. Preheat the oven to 350 F and spray two 8 inch cake pans with oil. 
2. In a large mixing bowl, whisk the flour, protein powder, cornstarch, baking powder, salt, and sugar together until well-combined.
3. Adding to the same bowl, pour in the oil, milk, apple cider vinegar, and vanilla extract. Mix with the dry ingredients using a large spoon until just combined. Do NOT over mix! Fold in 1/2 cup sprinkles.
4. Divide the batter evenly between the cake pans and bake for 30-35 minutes, until a toothpick inserted in the middle comes out clean. 
5. Let the cakes cool in the pans for about 10 minutes completely before frosting.
6. Frost as desired and top with more sprinkles. Serve and enjoy!

COCONUT CAKE

Ingredients

Coconut cake

• 1 cup + 2 Tbsp all-purpose flour
• 1/2 cup Smooth Vanilla Clean Lean Protein by Nuzest
• 1 cup granulated sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup lukewarm water
• 5 Tbsp melted coconut oil
• 1 tsp white vinegar
• 1 tsp vanilla extract
• 1/2 tsp coconut extract
• 1 cup sweetened flaked coconut

Coconut Frosting

• 2 1/2 cups powdered sugar
• 8 oz plant-based cream cheese
• 1/2 tsp vanilla extract
• 1/2 tsp coconut extract
• 1/4 tsp salt
• 4 Tbsp full-fat coconut milk
• 1/2 cup sweetened flaked coconut

Method

Coconut cake

1. Preheat the oven to 350 degrees F. Spray an 8-inch baking dish with cooking spray and set aside.
2. Whisk the flour, sugar, baking soda, and salt together in a medium bowl. Pour the water, oil, vinegar, and extracts into the bowl.
3. Stir until just combined. Don’t over mix. Fold in the coconut.
4. Pour the batter into the prepared pan.
5. Bake 30 minutes until the cake is golden around the edges and a cake tester inserted into the center of the cake comes out clean.
6. Cool completely on a wire rack before adding the glaze.

Coconut frosting

1. Sift the powdered sugar into a bowl.
2. Add the vegan cream cheese, vanilla and coconut extracts, salt, and coconut milk; whisk to combine.
3. Spread the frosting over the cooled cake and sprinkle with coconut. Slice and serve.

CHOCOLATE BREAKFAST CAKE

Ingredients

• 1 3/4 cups gluten-free flour ⁠
• 1/2 cup Rich Chocolate Clean Lean Protein by Nuzest
• 1/2 cup cocoa powder⁠
• 1 tsp baking soda⁠
• 1 tsp salt⁠
• 1 cup vegan dark chocolate chips ⁠
• 1 1/2 cups sugar⁠
• 3/4 cup mashed banana⁠
• 1/2 cup oil⁠
• 1 1/2 Tbsp pure vanilla extract⁠
• 1 cup water⁠
• 1/2 cup brewed coffee 

For the Frosting

• 1/2 cup cocoa powder⁠
• 1/3 cup vegan chocolate
• 8 oz vegan cream cheese⁠
• 1/4 cup vegan butter
• 1 1/2 to 3 cups powdered sugar⁠
• 1 1/2 tsp pure vanilla extract

Method

1. Preheat the oven to 350 degrees F. Grease two 8” pans. Set aside. 
2. Stir together the flour, cocoa powder, baking soda, salt, optional chips, and sugar in a bowl. ⁠
3. In a new bowl, whisk the remaining ingredients. Pour wet into dry ingredients and stir until just combined. Don't over mix. Pour into the pans.
4. Bake on the center rack for 25 minutes or until the batter has risen and a toothpick inserted into the center of the cakes comes out mostly clean.⁠
5. For the frosting, beat all ingredients with a hand (or stand) mixer and sweeten with the powdered sugar to taste. ⁠
6. Top each cake with 1/2 the frosting once the cake has cooled.

PROTEIN CARROT CAKE

This Protein Carrot Cake recipe is courtesy of @PursueGoodFood.

Ingredients

Cake

• 1/2 cup all-purpose flour 
• 1 cup almond flour
• 4 large carrots
• 2 vegan egg alternatives
• 1 tsp salt
• 2 tsp baking soda
• 2 tsp baking powder
• 1 tsp pumpkin pie spice 
• 1 tsp cinnamon
• 1 Tbsp vanilla extract
• 8 Medjool dates
• 3/4 cup stevia
• 1/4 cup hot water

Icing

• 1 lemon
• 1 Tbsp lemon zest
• 1 serving Smooth Vanilla Clean Lean Protein by Nuzest
• 1 block plant-based cream cheese
• 5 oz plain, plant-based Greek yogurt 

Method

1. Preheat oven to 375 degrees F. Soak the dates in 1/4 cup hot water for about an hour. Grate carrots in a food processor. Combine ingredients above, including the date water. Add half of the protein powder into the food processor. Process on high until ingredients are well-combined.
2. Pour batter into a parchment paper-lined baking dish. Bake for 25 minutes.
3. Combine plant-based cream cheese, the other half of the protein powder, lemon juice, plant-based Greek yogurt.
4. Allow the cake to cool before icing. Top with lemon zest. 

MOIST VEGAN CHOCOLATE CAKE

Ingredients

Chocolate Cake

• 1 cup almond milk
• 1 Tbsp apple cider vinegar
• 1 1/2 cups all-purpose flour
• 1/2 cup Rich Chocolate Clean Lean Protein by Nuzest
• 1 cup cocoa powder
• 1 1/2 cups sugar
• 1 Tbsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 2 tsp instant coffee
• 2 tsp vanilla extract
• 1 cup boiling water
• 3/4 cup olive oil
• 1/2 cup applesauce

Chocolate Frosting

• 1 cup full fat coconut milk
• 12 oz vegan dark chocolate, chopped
• 4 Tbsp maple syrup

Method

Chocolate Cake

1. Preheat the oven to 350°F. Grease and line two 8-inch cake pans.
2. Stir the apple cider vinegar into the almond milk and set aside.
3. Sift the flour, cocoa powder, sugar, baking powder, baking soda, and salt into a bowl and mix.
4. Stir the coffee and vanilla extract into the boiling water.
5. Pour all of the wet ingredients over the dry mixture. Add the apple sauce and stir with a spatula. Do not over mix!
6. Pour the batter into the prepared cake pans and bake for about 40-45 minutes.
7. Remove from oven and let cool completely.

Frosting

1. In a small pot, heat the coconut milk for about 2 minutes
2. Pour it over the chopped vegan chocolate and stir until the chocolate is melted.
3. Let the remaining frosting cool, until thickened into a spreadable frosting.